Scalloped Potatoes
What is better than scalloped potatoes, absolutely nothing, they are the ultimate comfort food, this is the Kiwi Classic New Zealand take on scalloped potatoes a recipe straight from the 80s!
I love potato based comfort food like baked mashed potatoes or homemade potato soup.
Why This Recipe Works
- Only 4 ingredients
- No need to faff around making a sauce, the soup hack solves all this for you
- A delicious and absolutely classic recipe that will bring back childhood memories
- The ultimate winter warmer
Ingredients you will need
To make my kiwi scalloped potatoes you will need:
- Potatoes
- Cheese
- Cream of chicken packet soup
- Milk
Ingredients Notes & Substitutions
- Potatoes: Use a floury potato, I typically go for Agria.
- Cheese: I like to use a basic cheddar cheese
- Milk: I use full-fat milk, the recipe will work with light or trim milk, but full-fat milk adds the extra creaminess.
- Cream of chicken packet soup: Since my son's diagnosis with coeliac disease I have been using Culley's Kitchen soup as it is gluten-free. But if gluten is not an issue for your family you can use any brand you prefer.
- Using the soup adds so much flavour that I find you don't need extra onion, garlic, butter, cream salt or pepper to still make the most delicious potatoes!
Step-by-step instructions
Below are illustrated step-by-step instructions to make my scalloped potatoes recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Peel the potatoes, place them in a pot and cover with water. Boil until tender
Drain the potatoes and leave them to sit in the colander so they release their excess moisture while cooling.
Preheat your oven to 180 degrees Celsius. (360 F)
Step one: Grate the cheese, combine the grated cheese and packet soup mix.
Step two: Slice potatoes into half-centimeter thick slices and layer in an ovenproof dish with the cheese and soup mix, finishing with cheese on the top.
Step three: Pour over the milk, then bake the scalloped potatoes for 30 minutes in the preheated oven until golden on top.
Enjoy!
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Top Tips
Here is how you can make these Scalloped Potatoes perfectly every time!
- This recipe works just as well if you leave the skin on the potatoes, leaving the skin on which means more fibre, more B vitamins and more vitamin C.
- To make this recipe fast to make, I'll often cook the potatoes a day or so before (while I'm cooking another meal) then it's very fast to throw together and on the table in 30 minutes.
- Try other soup flavours: Onion soup works beautifully too.
FAQs
Traditionally scalloped potatoes don't contain cheese while potatoes au gratin do.
There are two reasons for the name scalloped potatoes. Scalloped can refer to roundness in shape i.e. the round slices of potato. In cooking it also refers to dishes cooked in cream.
Scalloped Potatoes
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Ingredients
- 1 kg potatoes
- 200 grams cheese grated, 2 cups
- 1 packet cream of chicken soup 30-40 grams
- 250 mililitres milk 1 cup
Instructions
- Peel the potatoes, place in a pot and cover them with water. Boil until just cooked.
- Drain the potatoes and leave them to sit in the colander so they release their excess moisture while cooling.
- Preheat your oven to 180 degrees Celsius. (360 F)
- Grate the cheese, combine the grated cheese and packet soup mix.
- Slice the potatoes and layer in a casserole dish with the cheese and soup mix, finishing with cheese on the top.
- Pour over the milk
- Bake the scalloped potatoes for 30 minutes in the preheated oven until golden on top.
- Enjoy!
Notes
- This recipe works just as well if you leave the skin on the potatoes, leaving the skin on which means more fibre, more B vitamins and more vitamin C.
- To make this recipe fast to make, I'll often cook the potatoes a day or so before (while I'm cooking another meal) then it's very fast to throw together and on the table in 30 minutes.
- Try other soup flavours: Onion soup works beautifully too.
- Potatoes: Use a floury potato, I typically go for Agria.
- Cheese: I like to use a basic cheddar cheese
- Milk: I use full-fat milk, the recipe will work with light or trim milk, but full-fat milk adds the extra creaminess.
- Cream of chicken packet soup: Since my son's diagnosis with coeliac disease I have been using Culley's Kitchen soup as it is gluten-free. But if gluten is not an issue for your family you can use any brand you prefer.
- Using the soup adds so much flavour that I find you don't need extra onion, garlic, butter, cream salt or pepper to still make the most delicious potatoes!
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